The food service inspection program was created in 1923. It is a traditional public health program for the protection of the consumer and of all food goods sold in the State. Its mission is to reduce the incidence of food-borne illness and provide for a sanitary environment in food service establishments. Program staff develop, write, implement and interpret rules, issue mandated licenses, track statistical data, provide for enforcement of establishments not in compliance, train industry, food service workers, and sanitarians in food service practices, meet with consumer advisory committees, and provide technical assistance as necessary. On-site inspection of the establishments is performed by county sanitarians.